Matthew Dillon

Chef Matthew Dillon cooks with ingredients from the local land because he beleives in making food straightforward and fresh.

Aug 11, 2008

Specialty: American regional cuisine

Back in seventh grade, Matthew Dillon spent some time working in a local café bussing tables, prepping food, and learning knife skills. Despite the unglamorous work, he was hooked.

After receiving a Culinary Arts degree from Seattle Central Community College, Dillon began to work in the best kitchens of Seattle: The Georgian and Stumbling Goat.

However, it was his time at the Herbfarm in Washington that was life-changing. Innovative chef Jerry Traunfeld taught Dillon about gardens, foragers, and local purveyors, which became the foundation for Dillon's philosophy toward fresh, simple cuisine.

In 2006, Dillon created Sitka & Spruce, serving dishes with a Mediterranean influence. His work at the restaurant earned him the honor of being named Food & Wine's Best New Chef of 2007.

In June 2008, chef Dillon opened the Corson Building. Serving as a communal dining restaurant, event space, larder, food studio, and urban farm, this establishment is the culmination of Dillon's aspirations.

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